Name: Apple Cranberry Crisp
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Baked
Ingredients: 5 cups (4 medium to large or 1 1/2 pounds) sweet tart apples; 1 1/2 cups fresh or frozen cranberries* (5 ounces); 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 2 tablespoons cornstarch; ¼ teaspoon orange zest (optional; or ½ teaspoon lemon zest); 1 teaspoon ground cinnamon; 3/4 cup all-purpose flour (or almond flour for gluten-free); 3/4 cup Old Fashioned rolled oats; 1/2 cup packed brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; ¼ teaspoon kosher salt; 8 tablespoons cold unsalted or salted butter (or vegan butter**), cut into pieces

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This apple cranberry crisp combines tart fresh berries and sweet apples with a golden, buttery oat topping. It’s the perfect easy dessert for a crowd!

As a huge fan of apple crisp, I’ve found a dessert I might love even a little bit more: apple cranberry crisp! The tartness of fresh berries melds with sweet, cozy crisp apples in a cinnamon-spiced fruit layer.

The berries add a zingy flavor and a bright red color to the fruit layer that’s topped with golden buttery crisp crumbles. This apple cranberry crisp has become a staple in my fall and winter baking rotation. It feels festive enough for a Thanksgiving or Christmas spread, but is simple enough for a cozy night in.

Why This Recipe Works

Adding cranberries to your apple crisp or apple crumble enhances the flavor, kind of like in a strawberry rhubarb pie. Here is why this version has earned a permanent spot in my recipe box:

Zingy sweet tart flavor: Apples are sweet, but baking them with cranberries creates a sweet-tart complexity.
Perfect crumble texture: The fruit filling cooks down into a jammy compote that contrasts the crunch of the rolled oats and butter topping.
Versatility: It works brilliantly with fresh or frozen cranberries, making it a year-round option

Ingredient Spotlight: What You Need

This apple cranberry crisp is a spin on the classic apple dessert with a handful of fresh cranberries thrown in the mix. Here’s what you need:

Apples: You want firm, crisp, sweet-tart cooking apples. Pink Lady and Honeycrisp are my favorites for baking because they hold their shape, but Granny Smith or Golden Delicious are also excellent choices.
Cranberries: This works with fresh or frozen berries. It’s a great idea for using up leftover fresh cranberries from cranberry sauce, or buy a bag and use the rest in bread, muffins or a smoothie.
Orange Zest: Do not skip this! Orange adds a floral aroma that perfectly brings out the flavor of the filling.
Cornstarch: This thickens the juices released by the fruit so the bottom layer doesn’t get soupy.
Old-Fashioned Rolled Oats: These provide the classic chew and rustic look. I avoid quick oats here as they can get too mushy.
Butter: Cold butter is essential for creating those distinct, crumbly nuggets of topping.
Sugars: I use a mix of granulated sugar for the fruit and brown sugar for the topping. (Maple syrup or honey don’t work as sweeteners because it makes for soggy crumbles.)

Apple Cranberry Crisp in pan with ice cream topping

How to Make Apple Cranberry Crisp

This recipe comes together quickly, which is why it’s one of my top Thanksgiving desserts. Here are my tips for getting it right every time (or jump to the recipe below):

1. Prep the Fruit

I like to cut my apples into ½-inch chunks rather than slices. I find that chunks make the crisp easier to scoop and eat. Toss the apples and cranberries with the sugar, cornstarch, cinnamon, and orange zest right in the baking dish to save on washing an extra bowl.

2. Work the Butter

In a medium bowl, whisk your dry ingredients (flour, oats, sugar, spices). Then, cut the cold butter into small pieces. I use a fork or a pastry cutter to work the butter into the flour mixture until it looks like coarse crumbs (at the end, I usually mix it together with my fingers).

3. Bake Until Bubbly

Spread the topping evenly over the fruit. Bake at 350°F for about 45 to 50 minutes. The visual cue is the fruit filling bubbling up around the edges and the topping turning a deep golden brown.

Cranberry apple crisp recipe in baking dish

Serving Suggestions

Apple cranberry crisp is the perfect fall or winter dessert, ideal for serving as a Thanksgiving dessert, at Christmas, or for any meal. Like most crisps, the best topping is vanilla ice cream. The contrast of rich cream against the sweet tart cranberries is perfection! Or, use one of the following toppings:

A La Mode: A scoop of Vanilla Ice Cream is the gold standard. The melting cream mingling with the warm spiced fruit is unbeatable.
Whipped Cream: A dollop of Homemade Whipped Cream or my favorite Yogurt Whipped Cream adds a lighter, tangy finish.
Breakfast: I won’t tell if you eat the leftovers for breakfast! It pairs surprisingly well with a dollop of Greek yogurt and a hot coffee.

Leftover Storage

Cranberry apple crisp tastes best the day it is made, but it saves very well! The crisp texture holds up well over time. Here are the best practices for how to store a crisp:

Keep it loosely covered at room temperature for 1 to 2 days. Keeping it loosely covered helps to maintain the crumble texture.
Refrigerate for up to 3 days. It holds up well in the fridge, and tastes even better when reheated.
Freeze for up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350°F oven until bubbly.

Dietary Notes

This apple cranberry crisp recipe is vegetarian. To make it gluten-free or vegan, here are a few ingredient swaps:

Gluten-free: Swap out the all-purpose flour with almond flour: it works like a charm and makes an irresistibly crunchy topping
Vegan / dairy-free: Use vegan butter or refined coconut oil in place of the butter, and use vegan vanilla ice cream as a topping.